pot-puree: Corn and Broccoli in Bechamel sauce...

'Bake' is what this dish is very fondly called at home. Baking is not a common method of cooking especially in south Indian cuisine. I cant think of any dish which calls for baking at all. OTG was a much feared and occasionally used by which I mean 'used for occasions' sort of gadget at home. I know i sound quiet primeval.

My cakes and bakes are popular now ... but i alone know how many have gone down the drain to have finally made it to the table.

Anyway coming back to the 'Bake'... It is basically vegetables in bechamel sauce , topped with loads of cheese and baked. Normally 'cauliflower bake' is what is popular at home. But personally i like corn and spinach or corn and broccoli .

I do it very often as it is a big hit with my boys . Frankly i dont remember anybody disliking this dish . It can be made a day ahead and baked just before serving and also it sits pretty on any party table.

Some people like to flavour their bechamel sauce with garlic and bay leaves but mine is just plain milk and roux combined, and heated to get this creamy white smooth sauce. Only thing one needs to watch out for is to not let it form lumps .

This tastes best with garlic bread.

What you will need is a nice fresh head of broccoli.. and a tin of sweet corn. I used Green giant Sweet corn kernels.

Cut the broccoli into tiny florets and you can either steam them or blanch them.

Now to make the Bechamel sauce you will need :

3 heaped tbsp of butter
2 heaped tbsp of plain flour
salt to taste
500ml of milk

Heat a pan and melt the butter. Now add the plain flour and fry it till the raw smell changes and it becomes light brown.

Take the pan off the flame and keep it on a surface and add the milk (I use slightly warm milk).. while simultaneoulsy whisking it briskly . Return the pan to the flame and heat it and allow the sauce to thicken. Add salt to taste.

Now combine the corn and broccoli in the white sauce.

And pour it in an attractive oven proof dish..

Now top it with a liberal helping of cheese ... i like to use a combination of cheddar and mozzarella if i am going to serve immediately. Else i just use plain cheddar. Also dot it with tiny blobs of butter .